Shrimp And Green Banana Curry (From The Island Of Mauritius) - cooking recipe

Ingredients

4 tablespoons oil (for frying, you might need more)
1 large onion, sliced
1 tablespoon medium curry (fresh and good quality)
1 teaspoon ground cumin
2 teaspoons coriander seeds, crushed
2 teaspoons ginger, finely chopped
2 teaspoons garlic, finely chopped
6 bananas, large, green, peeled and cut into 1-inch slices
1 lb shrimp, peeled, raw weight (can be frozen, but preferably not cooked)
4 curry leaves (or use lemon leaves and bash a little)
4 tomatoes, ripe, peeled, juice pressed out, chopped
1 -2 hot pepper, green, chopped (remove seeds if worried about heat)
1 teaspoon sugar
salt
chopped cilantro, for serving
desiccated coconut, for serving (optional)

Preparation

Add cumin to the curry powder, add the wet spices and coriander, and add just a bit of water, to mix to a paste.
Fry the onion until transparent. Add the spice mixture, and stir so it fries and the flavour is released. If it's too thick, add a little more water.
Add the bananas and stir. Add about 1/2 cup water, cover, and simmer for about 6 minutes.
Add the shrimps, curry or lemon leaves, chopped tomato, hot peppers and sugar. Stir over medium heat, turn heat down, and cook about 8 minutes, until bananas are soft and the shrimps pink and curled. Make sure the banana has softened -- this will depend on degree of greenness or ripeness!
Taste for seasoning and add salt.
Serve over rice and sprinkle over chopped cilantro. Dessicated coconut can be served on the side, or over the dish as well.